Make Your Mornings Count With a Dash of Matcha Madness

So, guess I’ve been feeling the Eastern vibes lately. Between last week’s Korean Boribap recipe and this week’s love letter to all things matcha, I should probably just book a flight to Asia. Donate to my travel fund, and I’ll get right on that!

No takers? Shocking. Fine then…living vicariously through my taste buds isn’t the worst consolation prize. Lucky for this girl, my fiancé’s sister did go to Asia recently, and she brought me back some authentic ceremonial-grade Japanese matcha.

Talk about earning brownie points with the future sis-in-law. Give me pretentious sounding superfoods, and I’m your friend for life. Well played, Kristin…well played.

If you’re a matcha virgin, it’s literally just powdered green tea. Observe:

But what makes it so freaking fabulous? Check out these impressive stats:

• Yields more antioxidants than any other superfood including goji berries, acai, kale and spinach.
• Contains a powerful blend of essential nutrients like fiber, chlorophyll, zinc, magnesium, and Vitamin C.
• Strengthens immune function, promotes anti-inflmmatory benefits and works like a natural detoxifier.
• Boosts the metabolism to burn calories more efficiently, and regulates healthy cholesterol levels.
• Reduces physical and mental stress, enhances concentration and balances fluctuating mood states.

Way to kick some nutritional ass, Matcha! And that’s why I jumpstart each morning with this little green powerhouse I’ve become *slightly* dependent on. Sure, you can drink it like the socially acceptable human you are. OR you can get creative, steal a chapter from my cookbook…

And breakfast will never be the same.

MATCHA GINGER OATMEAL

Ingredients:

1 cup Cashew Milk (unsweetened)

1/2 cup Whole-Grain Oats

2 tsp. Matcha Powder

2 packets Stevia (organic)

1 tsp. Almond Butter (all-natural)

2–3 pinches Sesame Seeds

1/4 tsp. Ground Ginger

Preparation:

1. Pour the Cashew Milk into a small saucepan and preheat the stovetop burner on a medium-high setting.
2. Add the Oats and stir occasionally until the mixture begins to boil, then reduce to a simmer and continue stirring until the texture thickens.
3. Remove the saucepan from the stove, add the Matcha, Ginger and Stevia, then stir to combine.
4. Transfer the oatmeal into a serving bowl, then top with Almond Butter and Sesame Seeds for extra crunch. (NOTE: feel free to use whatever toppings you prefer…I just choose sesame seeds in keeping with our Asian theme!)

MATCHA BLUEBERRY PANCAKES

Ingredients:

1 cup Cashew Milk (unsweetened)

3/4 cup Spelt Flour (or, a GF alternative)

1/3 cup Fresh Blueberries

1/2 tbsp. Matcha Powder

2 packets Stevia (organic)

2 tsp. Almond Butter (all-natural)

Preparation:

1. Pour the Cashew Milk and Spelt Flour into a mixing bowl, then stir vigorously until no lumps remain.
2. Add the Blueberries, Matcha and Stevia into this batter, then stir again to combine.
3. Preheat the stovetop burner on a medium-high setting, place a griddle on this burner and coat with non-stick cooking spray.
4. Ladle the batter in small batches onto the griddle, allow to cook about 2 minutes on each side, then transfer the pancakes to a serving plate once they’re done.
5. Spread the Almond Butter over the pancake stack and garnish with leftover blueberries, if desired.

Reader Poll (just because I’m curious): Do you cook with matcha, or are you a purist who thinks tea is for drinking, thankyouverymuch?

Creative Breakfast Ideas to Make Nutri Maqui Part of Your Morning Routine {Guest Post}

Fueling your body with the health benefits of Nutri Maqui superfruit juice is an enjoyable experience for several reasons.

The essential nutrients this supplement provides – such as immune-supporting antioxidants and longevity-promoting flavonoids – will help you feel vibrant and energized throughout the entire day. So, start each morning with Nutri Maqui then simply reap the wellness rewards, no matter how demanding your schedule might be.

The rich, silky and slightly tart flavor of this naturally-formulated juice blend pairs perfectly with other nourishing noshes as well. The following recipes – packed with protein, vitamins and minerals from various fruits, leafy greens and whole grains – will turn that been-done-before breakfast into a powerhouse meal.

Just take a look at these tantalizing examples…

Nutri Maqui Energy Bowl (total prep time: 3 minutes)

Ingredients:

½ Apple (cored & sliced)

½ c. Berries (any variety, sliced)

¼ c. Cashews (raw & unsalted)

2 tbsp. Oats (whole grain)

1 tbsp. Nutri Maqui Juice

1 tbsp. Almond Butter (organic)

Preparation:

1. In a serving bowl, mix together the fruit, cashews and oats.

2. Drizzle the Nutri Maqui juice over the other ingredients and mix again.

3. Top the energy bowl with a dollop of almond butter.

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Nutri Maqui Green Smoothie (total prep time: 5 minutes)

Ingredients:

1 c. Almond or Cashew Milk (unsweetened)

½ cup Kale (chopped)

½ Avocado (diced)

1 tbsp. Almond Butter (organic)

1 tbsp. Nutri Maqui Juice

½ tbsp. Matcha Powder (organic)

2 tsp. Oats (whole grain)

½ tsp. Stevia (organic)

Preparation:

1. Place all the ingredients together in a blender.

2. Puree until the smoothie texture is smooth and creamy.

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Nutri Maqui Greek Yogurt (total prep time: 1 minute)

Ingredients:

1 c. Greek Yogurt (plain)*

1 tbsp. Nutri Maqui juice

2 tsp. Blue Agave Nectar (organic)

1 tsp. Cinnamon (or, to taste)

* Note: Make this recipe vegan by substituting Greek Yogurt with a non-dairy alternative like Coconut Yogurt.

Preparation:

1. In a serving bowl, mix together the yogurt, agave and Nutri Maqui juice.

2. Top the yogurt with a desired sprinkling of cinnamon.

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Nutri Maqui Pancakes (total prep time: 10 minutes)

Ingredients:

1 c. Whole Wheat Flour (organic)*

½ c. Water (add more if necessary)

½ Banana or Avocado (as a binding agent)

½ c. Strawberries (for topping, sliced)

1 tbsp. Nutri Maqui Juice

1 tbsp. Almond Butter (organic)

2 tsp. Cacao Powder (raw & organic)

½ tsp. Stevia (organic)

* Note: Make this recipe gluten-free by substituting Whole Wheat Flour with a GF alternative like Flaxseed Meal.

Preparation:

1. In a mixing bowl, combine the flour, “binder” fruit, cacao, stevia and Nutri Maqui juice.

2. Add water until the texture becomes smooth, like batter, and mix again.

3. Heat a skillet on a medium stove setting and coat the bottom with cooking spray.

4. Ladle ¼ of the batter into the skillet and cook until it starts bubbling.

5. Flip the pancake on its other side and cook for about the same     amount of time.

6. Repeat steps 4–5 with the remaining batter until you have 4 pancakes.

7. Top the pancakes with almond butter and sliced strawberries.

Every morning can set the tone for embracing a wholesome, balanced lifestyle if your body gets its daily dose of Nutri Maqui antioxidant benefits.

Have these ideas inspired you to create your own breakfast concoctions? Comment with more Nutri Maqui recipes below!

Huge thanks to Nutri Lifescience, LLC, for supplying the research, content and graphics for this post.

My Make-Ahead-Enjoy-Anytime Menu for a Full Day of Healthy Eating

So, what does an entire day of balanced nutrition look like? Let’s break it down meal-by-meal. For example, the following delicious dishes were my breakfast, lunch, and dinner yesterday. Not only did they pass the taste test, but they required minimal effort and used whole food ingredients. Yeah…that’s a win in my book!

Recreate these recipes for 12 hours of only the freshest fuel (that won’t even feel like you’re on a diet).

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Breakfast: Apple & Carrot Smoothie

• Ingredients

1. 1/2 cup rice milk
2. 1 tbsp. almonds
3. 1 apple
4. 1 carrot
5. 1 tbsp. nut butter

• Preparation

1. Peel and chop the apple.
2. Peel and chop the carrot.
3. Finely chop the almonds.
4. Combine all the ingredients in a blender.
5. Puree until the mixture is smooth

          

Lunch: Lighter Cobb Salad

• Ingredients

1. 1 egg (hard boiled)
2. 1 avocado (sliced)
3. 2 Roma tomatoes (diced)
4. 1/2 cup corn (off-the-cob)
5. 1 cup lettuce (shredded)
6. 1/2 cup chicken (chopped)*
7. 2 tbsp. bleu cheese (crumbled)**

* If your dietary needs/preferences exclude animal protein, you can easily omit the chicken or use a vegetarian substitute (i.e. tofu or tempeh).

** If your dietary needs/preferences exclude dairy, you can substitute a vegan “cheese” product.

• Preparation

1. Boil the chicken (or protein substitute) in 1 cup of water for 15 minutes, or until fully cooked.
2. Saute the corn, uncovered, on medium-heat for approximately 8-10 minutes.
3. Hard boil the egg in 1/2 cup of water for approximately 12 minutes (for step-by-step hard boiling instructions, click this link).
4. While the chicken, corn, and egg are cooking, prep the other ingredients, then set aside.
5. When the egg has finished cooking, chop it into bit-size slices, then set aside until the chicken is cooked.
6. Once all the ingredients are ready, arrange the lettuce at the bottom of a salad bowl, then layer the other ingredients on top of the lettuce.
7. Toss the salad thoroughly so as to evenly distribute everything.

   

Dinner: Shrimp, Mango & Avocado Flatbread

• Ingredients

1. 2 tbsp. organic orange juice
2. 1/2 tbsp. lime juice
3. 2 tsp. organic honey
4. 1 tsp. orange zest
5. 1 tbsp extra-virgin olive oil
6. 1 tbsp. plain hummus
7. 1 piece Stonefire whole-grain naan*
8. 1/2 pound shrimp (peeled)
9. 1/2 red onion (thinly sliced)
10. 1 mango (peeled and chopped)
11. 1 avocado (peeled and chopped)
12. 2 tsp. cilantro (finely chopped)
13. 1 tbsp. peanuts (finely chopped)

* If your dietary needs/preferences exclude gluten, you can substitute this GF naan recipe from Queen of Quinoa.

• Preparation

1. In 1/2 tbsp. of olive oil, saute the shrimp on medium heat for approximately 15 minutes, or until fully cooked.
2. Combine the orange juice, honey, lime juice, and orange juice together in a small bowl.
3. Whisk the other 1/2 tbsp. of olive oil into this mixture, then toss in the shrimp once they are finished cooking.
4. Allow the shrimp to marinate in this mixture between 5-10 minutes, then add in the mango, avocado, and onions.
5. Warm the naan in the oven on 350 degrees F for approximately 5 minutes, or until crispy.
6. Allow the naan to cool slightly, then spread a thin layer of hummus on the bread.
7. Drain excess liquid from the marinade, then spoon the shrimp, mango, avocado, and onion mixture on top of the hummus.
8. Garnish with a few pinches of chopped peanuts and cilantro.

   

Greet the Day With Wholesome Protein Power

Earlier today, my sister and I indulged in the obligatory Sunday brunch at a cozy homestyle cafe. But instead of the infamous grease-fried bacon, buttermilk pancakes bigger than your head, and other coronary bypasses served at a typical breakfast joint, this restaurant offered a tantalizing (and cheap!) array of healthy menu options…all of which were calling my name. Finally, I settled on a protein wrap and proceeded to lick my plate clean. In fact, I enjoyed it so immensely that I’ve decided to replicate the recipe.

This is one breakfast you’ll definitely consider a morning staple.

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Ingredients:

• 1 10″ whole wheat tortilla
• 1/4 cup egg whites (beaten)
• 1/4 cup spinach leaves (chopped)
• 1/4 cup mushrooms (chopped)
• 1/4 cup tomatoes (diced)
• 1/2 avocado (mashed)
• 1 clove garlic (minced)
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. low-fat shredded cheddar*

*if your dietary needs exclude dairy, then substitute vegan “cheese”

Preparation:

1. Heat 1 tbsp. of olive oil in a small skillet, then add the beaten egg whites.
2. Turn the stove-top burner up to medium and scramble the egg whites until the consistency is fluffy.
3. Heat the remaining tbsp. of olive oil in another skillet, then add the garlic and veggies.
4. Turn the stove-top burner down to low and simmer the veggies, stirring occasionally.
5. Scoop the scrambled egg whites into the center of the open-faced tortilla, then spread to the outer edges.
6. Spread the veggie mixture over the eggs and top with the mashed avocado.
7. Sprinkle the shredded cheddar (or vegan substitute) over the avocado.
8. Fold in the edges of the tortilla and roll it tightly (like a burrito), then cut in half before serving.

Serving Suggestion:

Garnish this breakfast wrap with a dollop of Publix Greenwise organic salsa and a few avocado slices fanned out on the plate.

   

Here’s what the final product should look like. Tempting, huh?!